Lemon Souffle Cheesecake. I’ve never used a springform pan before, so there was a bit of a learning curve on how to line it with parchment paper. The cake didn’t come out as brown on top as the recipe showed, so I’m a tad worried it’s not done enough. But the middle wasn’t jiggly anymore and I feared that if I baked it too long the thing would burn. The edges pulled some of the parchment off as I tried to peel it off – I’m thinking maybe I should have buttered the parchment after I stuck it to the pan?
Regardless of how ugly it actually looks (to me), the bits I have tasted are dreamy, and will go lovely with the blueberry cardamom sauce I have in the fridge waiting to be drizzled over top of a slice. I might try to make this again later this week and do the parchment differently, line my pan better (it’s kind of stuck to the bottom of the springform base even though I have parchment on the bottom of THAT).
Now, off to relax a bit before the knitting group comes over for some much-needed time with my friends.